Picnic Potato & Egg Salad

INGREDIENTS:

• 3 pounds potatoes, cooked until just tender, cubed, cooled
• 5 or 6 hard cooked eggs, cooled, coarsely chopped
• 1/4 to 1/2 cup chopped red onion
• 1/4 to 1/2 cup chopped celery, optional
• thinly sliced tomatoes and cucumber, for garnish, optional
• .
• Dressing:
• 3/4 cup mayonnaise (a little more or less, as desired)
• 1 to 2 tablespoons prepared mustard
• salt and pepper to taste

PREPARATION: